with the collaboration of Iranian Food Science and Technology Association (IFSTA)
Volume 20 (2024)
Volume 19 (2023)
Volume 18 (2022)
Volume 17 (2021)
Volume 16 (2020)
Volume 15 (2019)
Volume 14 (2018)
Volume 13 (2017)
Volume 12 (2016)
Volume 11 (2015)
Volume 10 (2014)
Volume 9 (2013)
Volume 8 (2012)
Volume 7 (2011)
Volume 6 (2010)
Volume 5 (2009)
Volume 4 (2008)
Volume 3 (2007)
Volume 2 (2006)
Volume 1 (2005)
Kinetic modeling of mass transfer during deep fat frying of chicken nugget coated with batter containing Godume shahri seed gum/ soy protein isolates

Hamed Mahdavian Mehr; Arash Koocheki; Mohebbat Mohebbi

Volume 12, Issue 4 , September and October 2016, , Pages 512-525

https://doi.org/10.22067/ifstrj.v12i4.48271

Abstract
  Introduction:Deep fat frying is a cooking method where oil is used as the heat transfer medium, in direct contact with food at a temperature above boiling point of water. The aim of this process is to combine short cooking times with unique characteristics. It also involves heat and mass transfer simultaneously. ...  Read More

Optimization of mangroveleaf extraction by mixture design and investigation of its antimicrobial effect on Listeria innocua, Enterococcus faecium and Escherichia coli

Behrooz Alizadeh Behbahani; Ali Alghooneh; Farideh Tabatabaei Yazdi; Fakhri Shahidi; Mohebbat Mohebbi

Volume 12, Issue 2 , May and June 2016, , Pages 201-213

https://doi.org/10.22067/ifstrj.v1395i2.28228

Abstract
  Introduction: Avicennia marina, commonly known as gray or white mangrove, is a specie of mangrove tree classified in the plant family Acanthaceae. It is distributed along Africa's east coast, south-west, south and south-east Asia, and southern Iran along the Persian Gulf coast. It grows as a shrub or ...  Read More

Study effect of drying conditions in cabinet dryer on drying rate of grape and quality of raisin

Azam Ayoubi; Nasser Sedaghat; Mahdi Kashani-Nejad; Mohebbat Mohebbi; Mehdi Nasiri mahalati

Volume 12, Issue 2 , May and June 2016, , Pages 226-238

https://doi.org/10.22067/ifstrj.v1395i2.32219

Abstract
  The purpose of this research was study effect of drying conditions (temperature at three levels of 60,70, and 80 oC, air velocity at two levels of 1/5 and 2/5 m/s, and four pretreatments including potassium carbonate and paksan oil, olive oil, hot water and no pretreatment (control)) on drying grape ...  Read More

Study of organoleptic and rheological properties of chocolate mousse incorporating sodium caseinate and gelatin

Saeed Mirarab Razi; Mohebbat Mohebbi; Mohammad Hossein Hadad Khodaparast; Arash Koocheki

Volume 12, Issue 2 , May and June 2016, , Pages 330-339

https://doi.org/10.22067/ifstrj.v1395i2.30963

Abstract
  Introduction: Proteins are widely used in food industry because it has functional properties such as formation and stabilization of foam systems. These molecules had surface-active properties. They rapidly adsorb at interface during the foaming processes and form a film around gas bubbles. The bulk properties ...  Read More

Study of different levels of micro-algae Spirulina platensis on the Microstructure and Psychochemical and Sensory Characteristics of Kiwi pastille

Esmail Khazaei; Fakhri Shahidi; Seyed Ali Mortazavi; Mohebbat Mohebbi

Volume 12, Issue 1 , March and April 2016, , Pages 21-33

https://doi.org/10.22067/ifstrj.v1395i1.38296

Abstract
  Introduction: Kiwifruit (Actinidia sp.) has many appealing properties for consumers such as flavor, color, and nutritional content, especially vitamin C. Kiwi seems to be used as one of the major ingredients within the formulation of this category of foods.Microalgae are nutritional and innovative natural ...  Read More

Effect of lipid edible coatings on physicochemical and microbial properties of raisin

Azam Ayoubi; Nasser Sedaghat; Mahdi Kashani-Nejad; Mohebbat Mohebbi; Mehdi Nasiri mahalati

Volume 11, Issue 5 , November and December 2015, , Pages 496-507

https://doi.org/10.22067/ifstrj.v0i0.38002

Abstract
  Introduction: Raisin is a principal traditional export product of Iran and has a special position in the foreign trade of the country.During storage, the product turns sticky and hard due to exudates syrup and moisture loss. To solve this problem, the application of edible coating would be an appropriatesolution. ...  Read More

Effect of soy protein isolate and batter temperature on flow properties of batter and quality of deep-fryied chicken nugget

Hamed Mahdavian Mehr; Arash Koocheki; Mohebbat Mohebbi

Volume 11, Issue 5 , November and December 2015, , Pages 608-619

https://doi.org/10.22067/ifstrj.v0i0.31487

Abstract
  Introduction: Batter coating is a new technology to reduce fat content of fried foods. The ingredients and flowproperties of batter are the most important parameters to determine the performance of batter coating and quality of the final product. Among batter additives, proteins can be used as an important ...  Read More

Estimation and evaluation of diffusion coefficient of diacetyl encapsulated alginate-whey protein microspheres at simulated mouth conditions

Mohsen Zandi; Mohebbat Mohebbi; Mehdi Varidi; Navid Ramazanian

Volume 11, Issue 4 , September and October 2015, , Pages 435-444

https://doi.org/10.22067/ifstrj.v1394i11.29045

Abstract
  .Introduction: Flavor release from food during consumption in the mouth plays an important role in flavor perception and influenced by the food matrix. Since, food matrix changes biochemically and physically during eating, therefore, food flavor microencapsulation results in controlled release at specific ...  Read More

The Effect of "Spirulina platensis" Biomass on Acidification Kinetics and Microstructural Charactrisitics of Yogurt

Seyed Amir Tavakoli Lahijani; Fakhri Shahidi; Mehdi Varidi; Mohebbat Mohebbi

Volume 11, Issue 2 , May and June 2015, , Pages 152-160

https://doi.org/10.22067/ifstrj.v1394i2.38079

Abstract
  Spirulina platensis is a blue-green microalga with unique nutrient content and several therapeutic aspects which has been used for fortification of different foods. In this study, the effect of Spirulina platensis powder in different levels (0, 0.5, 1 and 2 percent), added in two stages (before pasteurization ...  Read More

Optimize the production of red beet stabilized (Beta vulgaris L) by Using Response Surface Methodology

Mohebbat Mohebbi; Elham Mahdian

Volume 11, Issue 1 , March and April 2015, , Pages 77-87

https://doi.org/10.22067/ifstrj.v11i1.45435

Abstract
  Foaming conditions of the red beet (Beta vulgaris L) puree were optimized using response surface methodology (RSM) with respect to Arabic gum concentrations (0.01 – 0.4% w/w), red beet puree (40 _ 60% w/w),egg white concentration( 5 _ 15% w/w) and whipping time (3 – 9 min) for minimum foam ...  Read More

Viscoelastic behavior of wheat-sorghum composite flour dough using stress relaxation tests

Hadi Bagheri; Mohebbat Mohebbi; Arash Koocheki

Volume 10, Issue 4 , January 2015, , Pages 318-326

https://doi.org/10.22067/ifstrj.v10i4.43722

Abstract
  The effect of wheat-sorghum flour ratio (0, 25, 50, 75 and 100%) on viscoelastic and farinographic behaviour of dough was investigated. Constants of Peleg - Normand model and the stress relaxation (% SR) was calculated for the variables and the correlation between farinograph characteristics and stress ...  Read More

Effect of Xanthan and Lepidium perfoliatum seed gums on quality and shelf-life of chiffon cake

Sepideh Amirabadi; Arash Koocheki; Mohebbat Mohebbi

Volume 10, Issue 4 , January 2015, , Pages 375-386

https://doi.org/10.22067/ifstrj.v10i4.43733

Abstract
  In this research, different concentrations of xanthan and Lepidium perfoliatum seed gums (0.1, 0.2 and 0.3%) were used to improve the quality and shelf-life of chiffon cake. For this purpose, specific gravity and apparent viscosity of batter, and the volume, specific volume, moisture, sensory and texture ...  Read More

Study on drying behavior, effective moisture diffusivity and activation energy of hot air-drying of different Tarkhineh formulations

Farideh Tabatabaei Yazdi; Mohebbat Mohebbi; Seyed Ali Mortazavi; Arash Ghaitaranpour; Behrooz Alizadeh Behbahani

Volume 10, Issue 3 , October 2014

https://doi.org/10.22067/ifstrj.v10i3.37994

Abstract
  The effects of a couple of factors (cooking period of wheat: 0, 1 and 3.5 h and temperature of drying 70, 80 and 90 ْC) on drying behavior of Tarkhineh during hot-air drying has been investigated. Tarkhineh pill samples with 8 cm diameter and 11 mm thickness were dried to 0.64(d.b). Results showed that ...  Read More

Effects of Temperature, Frying time and Lentil Flour Addition to the batter formulation on quality of simulated fried crust by using a Deep-Fried Model System

Behdad Shokrollahi Yanchedhmeh; Mohebbat Mohebbi; Mehdi Varidi; Elham Ansarifar

Volume 10, Issue 3 , October 2014

https://doi.org/10.22067/ifstrj.v10i3.38455

Abstract
  In recent decades, as the result of industrial life, consuming fried and fast foods have increased significantly. Excessive use of fat, especially saturated fats and trans fatty acids is one of the important factors that increases heart diseases, weight gain, and cancers. Therefore, using effective methods ...  Read More

The Effect of Replacing the Cocoa Powder with Coffee Silver Skin on Physical, Textural and Sensory Properties of Dark Chocolate

Mohammad Bagher Habibi Najafi; Mohebbat Mohebbi; Fakhri Shahidi; Seyed Ali Mortazavi

Volume 10, Issue 2 , July 2014

https://doi.org/10.22067/ifstrj.v10i2.37969

Abstract
  The effect of pretreatment osmotic-ultrasonic dehydration on the drying kinetic, rehydration kinetic, texture, shrinkage and color change of quince slices was investigated. Quince slices were osmotic-ultrasonic processed at 27.25 min for ultrasonic time, 120 min for osmotic dehydration and 50.52 % for ...  Read More

Kiwi Pastille Formulation and Effect of Different Concentrations of Agar and Guaron Moisture Content, Textural and Sensory Properties

Esmail Khazaei; Fakhri Shahidi; Seyed Ali Mortazavi; Mohebbat Mohebbi

Volume 10, Issue 1 , April 2014

https://doi.org/10.22067/ifstrj.v10i1.34679

Abstract
  In this research, the production of a new kiwi- based product by applying kiwi puree, agar (0.25, 0.5 and 1%), guar (0.25, 0.5 and 1%) and other formulation ingredients (kiwi puree, sweeteners and pH modulators) has been investigated. Dependent variables include moisture content measurement, instrumental ...  Read More

Evaluation of WPC and EPS Producing Starter Cultures Effect on some Physical Properties of Doogh

Ahmad Ehtiati; Fakhri Shahidi; Mohebbat Mohebbi; Masoud Yavarmanesh

Volume 9, Issue 4 , January 2014

https://doi.org/10.22067/ifstrj.v9i4.30072

Abstract
  SMP was substituted by WPC in four levels for preparing reconstituted milk. Two ropy and one nonropy starter cultures was used for Doogh preparation. Yield stress, viscosity, consistency index and pseudoplastic behavior of Doogh increased by increasing WPC content. Results showed that WPC increased colloidal ...  Read More

Study the Fatty Acid Composition and the Physicochemical Properties of Salvia macrosiphon Boiss Seed Oil

Mohebbat Mohebbi; Mohammad Hossein Hadad Khodaparast; Mehdi Varidi; Bijan Malaekeh Nikooei

Volume 9, Issue 3 , October 2013

https://doi.org/10.22067/ifstrj.v9i3.29678

Abstract
  In this study, the oil yield, fatty acid (FA) composition and the physicochemical and quality characteristics of Salvia macrosiphon crude seed oil were determined. The main fatty acids ranked in the following order of abundance: α- Linolenic Acid> Linoleic Acid> Oleic Acid. The n3 /n6 FA ...  Read More

Kinetic Modeling of Mass Transfer during Deep fat Frying of Kurdish Cheese Nugget Coated with white Egg

Elham Ansarifar; Mohebbat Mohebbi; Fakhri Shahidi; Mehdi Varidi

Volume 9, Issue 2 , July 2013

https://doi.org/10.22067/ifstrj.v9i2.25673

Abstract
  The objective of this study was to evaluate the effect of frying temperature, time and different batter formulations on the rheological properties and mass transfer during deep fat frying of Kurdish cheese nuggets. The effects of white egg (0, 5, 10%) addition to the batter formulation of cheese nuggets ...  Read More

The Effect of Ascorbic Acid, Citric acids and Sodium Metabisulphite on Colour and Foaming Properties of Mushroom Purees (Agaricus bisporus)

Atena Pasban; Mohebbat Mohebbi; Hashem Pourazerang; Mehdi Varidi

Volume 9, Issue 2 , July 2013

https://doi.org/10.22067/ifstrj.v9i2.25674

Abstract
  Enzymatic browning and formation of brown pigments are some of the most important problems in preparation of mushroom purees. In this study, the effect of some anti browning agents including sodium metabisulphite, ascorbic acid, and citric acid on the whiteness and foaming properties of mushroom purees ...  Read More

Evaluation of Corn Flour Addition on Qualitative Properties of Deep Fat-Fried Shrimp Nuggets Prepared with Different Pre-frying Processes

Fereshteh Dehghan Nassiri; Mohebbat Mohebbi; Farideh Tabatabaei Yazdi; Mohammad Hossein Hadad Khodaparast

Volume 8, Issue 4 , January 2013

https://doi.org/10.22067/ifstrj.v8i4.20147

Abstract
  The objective of this work was to determine the effect of pre-frying elimination through the addition of methylcellulose and the influence of wheat flour partial replacement with corn flour (5 and 10%) on some quality factors of deep fat fried shrimp nuggets and compare the results with traditional process ...  Read More

Effect of Garlic Oil on Physico-Mechanical, Microbial and Organoleptic Properties of Soy Protein Isolate Based Edible Film

Homa Baghaei; Farimah Aghaei; Nasser Sedaghat; Mohebbat Mohebbi

Volume 8, Issue 3 , October 2012

https://doi.org/10.22067/ifstrj.v8i3.18468

Abstract
  In view of the importance environmental pollution caused by plastic food packaging, in recent years there is a considerable interest in edible films and coating based on polysaccharides, proteins, lipids or combination of them. Edible coatings also serve as carriers of food additives such as anti-browning ...  Read More

Surface Analysis of Ostrich Meat Plates During Deep-fat Frying Using Image Analysis and Fractal Dimension

Mohammad Reza Amiryousefi; Mohebbat Mohebbi; Faramarz Khodaiyan

Volume 8, Issue 2 , July 2012

https://doi.org/10.22067/ifstrj.v8i2.17276

Abstract
  Analysis of food surfaces is of interest because many processes depend on their complexity. Food surfaces show several textural characteristics related to their nature, composition and processing. Food surface images and their microscopic details need to be translated into numerical data before engineering ...  Read More

Texture Profile Analysis of Plum Pastille by Sensory and Instrumental Methods and Optimization of its Formulation

Roya Rezaee; Fakhri Shahidi; Mohammad Elahi; Mohebbat Mohebbi; Mehdi Nasiri mahalati

Volume 8, Issue 1 , April 2012

https://doi.org/10.22067/ifstrj.v8i1.14386

Abstract
  In this research, the production of plum pastille-like with starch and gelatin was studied. Thirteen formulation of plum pastille-like were prepared according to a second-order composite rotatable design (with five central points). Response surface methodology (RSM) was used to optimize product formulation ...  Read More

Effect of Osmotic and Ultrasound Pretreatments on Some Quality Characteristics of Air-Dried Banana

Fakhri Shahidi; Mohebbat Mohebbi; Mohammad Noshad; Ahmad Ehtiati; Milad Fathi

Volume 7, Issue 4 , January 2012

https://doi.org/10.22067/ifstrj.v7i4.11705

Abstract
  Banana is one of the most important tropical fruit from commercial and industrial point of view. This fruit is an extremely perishable fruit which can not be preserved using freezing process. Therefore, drying is the most promising method. Conventional air drying is energy intensive and consequently ...  Read More